Total Time - Prep: 30 min. + chilling
Bake: 25 min. + cooling
Makes - 6 servings
Ingredients
- 1/3 cup butter, softened
- 1 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup brewed coffee, room temperature
- FROSTING:
- 7 ounces semisweet chocolate, chopped
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1/3 cup Nutella
- Optional: Chocolate curls and hazelnuts
1. Cream butter and brown sugar in a small dish for 5-7 minutes, or until light and creamy. Egg and vanilla are blended in. Together with the sour cream and coffee, gradually add the flour, cocoa, baking soda, and salt to the creamed mixture. Just merge after beating.
2. Spoon into two 6-inch round, floured, and greased baking pans. A knife inserted in the center should come out clean after baking at 350° for 25 to 30 minutes. Before transferring from pans to wire racks to completely cool, let cool for 10 minutes.
3. Melt the chocolate, cream, and sugar for the frosting in a small saucepan over low heat, stirring constantly until smooth. Whisk in the Nutella after turning off the heat. Add to a small bowl; cover and chill, stirring regularly until frosting achieves a spreading consistency.
4. Frost the cake from top to bottom and between layers. If desired, add hazelnuts and chocolate curls as a garnish.
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